Creamy High-Protein Asparagus & Mushroom Egg Casserole Recipe (7 Ingredients) Casseroles Breakfast Brunch Dinner Gluten-free Vegetarian Vegetables Low Sugar Recipes

In the middle of winter, it's nice to have a taste of spring. That's what you get with this creamy, high-protein asparagus and mushroom egg casserole recipe. I recently found some lovely fresh asparagus at my local grocery store, and it inspired me to make this nutritious and delicious egg casserole. It's like spring on a plate!

This savory asparagus and mushroom egg casserole recipe is packed with protein and nutrition. Because we lose muscle as we age, it's helpful to take in additional protein that may help slow down age-related muscle loss, along with other health benefits of protein. This creamy casserole recipe has lots of fresh vegetables, giving you the health benefits of asparagus and the health benefits of mushrooms. It's also loaded with cottage cheese, so it packs a protein punch. Most importantly, this gluten-free casserole tastes incredible.

Here's what you need to make this cheesy egg casserole recipe: extra virgin olive oil, asparagus, onions, mushrooms, eggs, cottage cheese and shredded cheddar cheese. You sauté the asparagus, onions and mushrooms before whipping the cottage cheese with the eggs in a blender. You combine it all then pour it into a casserole dish that you bake until cooked through and golden brown.

This irresistible egg casserole makes a lovely lunch or a light vegetarian dinner. It's also a wonderful side dish for just about any meal. I served it for brunch with toast and fresh fruit!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes (ovens vary)
Total Time: 45 to 50 minutes
Servings: 6

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 8 ounces fresh asparagus, diced
• 3/4 cup onion, diced
• 8 ounces baby bella cremini mushrooms, sliced
• 6 medium eggs
• 1 1/2 cups cottage cheese
• 1 cup shredded cheddar cheese

Recipe Notes

• I used a Le Creuset casserole dish that measures 10x8 inches.

• Instead of cheddar cheese, you can use shredded mozzarella or Parmesan cheese, if preferred.

• Garnish with fresh parsley, if desired.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a large skillet or sauté pan over medium heat, add the olive oil, asparagus and onions. Sauté for about 3 to 4 minutes.
2. Add the mushrooms and sauté until vegetables are crisp-tender, about 2 to 3 minutes. Remove from heat.
3. Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
4. Pour the cottage cheese mixture into a medium mixing bowl. Add the cheddar cheese. Season with sea salt and black pepper, to taste, if desired. Stir to combine.
5. Add the vegetable mixture to the cheese mixture and stir to combine.
6. Pour the mixture into a baking pan or casserole dish (see Recipe Notes) that's been sprayed with cooking spray.
7. Bake in a preheated 350-degree F oven for 25 to 35 minutes, or until the casserole is cooked through and golden.
8. Allow to cool for a few minutes before slicing and serving. Garnish with fresh parsley, if desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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